VERIVORST


Pese odrakruubid või -tangud. Lõika sealiha ja sibul väikesteks kuubikuteks, prae pannil kergelt läbi. 

Pane pestud kruubid/tangud puljongisse või vette keema, lisa ka praetud sealiha ja sibulad. Keeda tasasel tulel, kuni kruubid on peaaegu pehmed. 

Maitsesta kuum puder soola, musta pipra ja majoraaniga. Seejärel jahuta puder ja sega juurde kurnatud veri. 

Täida sooled lehtri abil verepudruga ning pane vorstid vürstide ja maitserohelisega maitsestatud vette keema. 

Keeda tasasel tulel umbes 15-20 minutit. Võta vorstid ettevaatlikult vest välja ja jahuta. 

Enne lauale andmist küpseta vorstid ahjus krõbedaks. 
  • 250 ml barley groats or pearl barley (1 cup)
  • 200–300 g pork belly (7–10½ oz / approx. 1½–2 cups diced)
  • 50 g smoked bacon (approx. ⅓ cup diced)
  • 1 onion
  • 50 g butter (approx. 3 tbsp)
  • Salt and black pepper, to taste
  • Dried marjoram, to taste
  • 250–300 ml fresh blood (1–1¼ cups)
  • Cleaned pork or lamb casings

Rinse the barley thoroughly.

Cut the pork and onion into small cubes and fry them lightly in a pan.

Place the rinsed barley in a saucepan with stock or water. Add the fried pork and onion.

Simmer gently until the barley is almost completely tender.

Season the hot barley mixture with salt, black pepper and marjoram.

Allow the mixture to cool before adding the blood. Stir in the strained blood and mix thoroughly.

Using a sausage funnel, carefully fill the casings with the blood and barley mixture. Bring a large pot of seasoned water to a gentle simmer. If desired, add allspice, peppercorns, bay leaves and herbs.

Add the sausages and simmer gently for approximately 15–20 minutes.

Remove carefully and allow to cool.

To serve: bake the sausages in a hot oven until browned and beautifully crisp.